Quickest Mushroom-Barley Soup

Have a pot of soup ready in just a half hour with quick-cooking barley. Lemon juice, parsley, and Parmesan wake up the mushrooms. Sautéing mushrooms and aromatics quickly builds a foundation of flavor. Finish the soup by adding remaining ingredients and simmering briefly.

Total Time: 0:30

Prep: 0:20

Level:
Easy

Serves:
4

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Ingredients

1.00 tbsp. olive oil

1.25 lb. white mushrooms

1 medium red onion

2 clove garlic

0.50 tsp. dried thyme

Coarse salt

ground pepper

4.50 c. canned reduced-sodium chicken or vegetable broth

1.00 c. quick-cooking barley

0.25 c. fresh parsley

1.00 tbsp. fresh lemon juice

1.00 chunk Parmesan

Directions

In a large saucepan, heat oil over medium-high. Add mushrooms, onion, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until vegetables have softened, 6 to 8 minutes.

Add broth and 2 cups water to pan; bring to a boil over high. Reduce heat to a simmer; add barley, and cook until tender, about 10 minutes. Remove soup from heat; stir in parsley and lemon juice. Serve garnished with Parmesan.